Year: 2012
Type: dissertation
Abstract: (pdf).Type 2 diabetes prevalence and costs related to this are on the rise.The carbohydrates inducing a rapid postprandial elevation in blood glucose have been suggested to increase diabetes risk.Glycemic index (GI) classifies foods based on their postprandial blood glucose response compared with the response of reference food (glucose solution or white bread).Glycemic load (GL) is a measure of both quantity and quality of carbohydrates.The aim here was to investigate the associations between dietary GI, GL, and intake of high-, medium-, and low-GI carbohydrates and the risk of type 2 diabetes and to evaluate the applicability of GI to epidemiologic studies.In a postprandial study (n=11), variations in glycemic responses and GI values of foods were examined and the effects of methodologic choices on variation compared (capillary and venous sampling, white wheat bread and glucose solution as reference foods, and repeating the reference measurement).Both within-subject and betweensubject variation was considerable.The variation was smaller when capillary samples were used and when the reference food was tested at least twice.The GI database was compiled for dietary GI and GL calculation for the Alpha-Tocopherol, Beta-Carotene Cancer Prevention (ATBC) Study participants.The GI values were obtained from the GI measurement laboratory of the National Institute for Health and Welfare and from publications meeting the methodologic criteria.The ATBC Study cohort comprised 25 943 male smokers, aged 50-69 years, among whom 1098 diabetes cases were identified from the national drug reimbursement register during a 12-year follow-up.Diet was assessed by a validated food frequency questionnaire.The relative risks (RRs) and confidence intervals (CIs) for diabetes were analyzed using Cox proportional hazard modeling, and multivariate nutrient density models were applied to examine the substitutions of macronutrients.Dietary GI and GL were not associated with diabetes risk: RR (and 95% CI) for the highest versus the lowest quintile in the multivariate model was 0.87 (0.71, 1.07) for GI and 0.88 (0.65, 1.17) for GL.Substitution of low-GI (GI!55) carbohydrates for an isoenergetic amount of high-GI (GI"70) carbohydrates or low-GI carbohydrates for medium-GI (55<GI<70) carbohydrates was not associated with diabetes risk.Substitution of medium-GI carbohydrates for high-GI carbohydrates was inversely associated with diabetes risk (RR 0.75 (0.59, 0.96)).The total carbohydrate intake (as percentage of total energy intake, E%) was inversely associated with the incidence of diabetes, RR 0.78 (0.64, 0.94).Moreover, Glycemic Index in Epidemiologic Study of Type 2 Diabetes
Source: Työväentutkimus Vuosikirja
Author: Similä, Minna
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: green
OpenAlex ID: W2138833324